Speak of cate, what do you like? Beijing roast duck, Shaanxi has a side, be still Chongqing chaffy dish? I introduce my cate map today.
说起美食，你们喜欢什么？北京烤鸭、陕西扯面，还是重庆火锅？今天我就来给大家介绍我的美食地图。
Above all what I introduce is home town have a side. Having a side is the cate with famous Shaanxi, the way that has a side also is to have cultured, first become reconciled face, knead white dough, soft hard appropriate, cut dough a paragraph again next a paragraph small, on daub a few oil, after setting period of time, pull noodle degree of finish is equably with the hand. Set the range that has bought boiling water pot then in, wait a little while to pour a few water in boiler again, repeat a few times, put a few fresh green vegetables again, can give boiler. After giving boiler, put on a few condiment, chili, irrigating before last to burn good oil. After mix is even, every wrapped a chili on root noodle, brilliant red, appetizing, instigate with the chopstick, bite. Glibly piquancy and fragrance, really delicate. A few garlic also can eat again in eating course, more delicate, there is a word to be called in Shaanxi " eat a face not to eat garlic, fragrance little in part. Fragrance little in part..
首先我介绍的是家乡的扯面。扯面是陕西有名的美食了，扯面的做法也是有讲究的，先和好面，揉成白色面团，软硬合适，然后再将面团切成一段一小段，涂抹上一些油，放置一段时间后，用手将面条扯得粗细均匀。接着将扯好的面放置到沸水锅里，等一会儿再在锅里倒一些水，重复几次，再放一些新鲜的青菜，就可以出锅了。出锅以后，放上一些调料，辣椒，在浇上上烧好的油。搅拌均匀后，每根面条上都裹了一层辣椒，红艳艳，香喷喷得，用筷子挑起一根，咬一口。满口辣味和香味，真是美味。吃的过程中也可以再吃几口蒜，就更美味了，在陕西有句话叫做“吃面不吃蒜，香味少一半了。”
What I introduce even is the chaffy dish of Chongqing, piquancy is dye-in-the-wood. Prepare boiler of an an affectionate couple above all, different footing is put inside every boiler. Small hot, 3 delicacy, tomato is waited a moment, after bottom waiting for soup is boiling, the flesh, vegetable is put inside / deep-fried twisted dough sticks, a round mass of food is waited a moment, after thoroughlying cook, dip in again on delicate juice, can leave ate, flavour piquancy is dye-in-the-wood, tomato flavour is full-bodied. Really delicate.
我还要介绍的就是重庆的火锅了，辣味十足。首先准备一个鸳鸯锅，在每个锅里面放上不同的底料。微辣、三鲜、番茄等等，等汤底沸腾后，在里面放上肉、蔬菜/油条、丸子等等，煮熟之后再蘸上美味的汁，就可以开吃了，味道辣味十足，番茄味浓郁。真是美味了。
Still have old Beijing roast duck. Rinse the vital organs of the human body of the duck clean first, the bath that use Qing Dynasty is clean, again the delicate sauce makings on daub, put into oven, after waiting on seventy-seven thousand three hundred and ninety-nine minutes, delicate roast duck has been done, chef can cut it into piece, coil again inside thin pancake made of millet flour, deserve to go up cucumber, bite, it is to make person aftertaste boundless really.
还有老北京烤鸭了。先把鸭子的五脏六腑清洗干净，用清水洗干净，再涂抹上美味的酱料，放入烤炉中，等上七七四十九分钟之后，美味的烤鸭就做好了，厨师会把它切成片，再卷到煎饼里面，配上黄瓜，咬一口，真是让人回味无穷。
Civilian it is a day in order to feed, cate lets my life become better.
民以食为天，美食让我的生活变得更美好。